Polish Hunter’s Stew: The Ultimate Comfort Food Recipe
Introduction to Polish Hunter’s Stew
Polish Hunter’s Stew, known as Bigos, is a traditional dish that brings warmth and comfort to any table. This hearty stew is a delightful combination of meats, sauerkraut, and spices, simmered to perfection for hours. Each bite is filled with rich flavors and a touch of nostalgia, making it a beloved dish in Polish households. Whether you’re looking to warm up on a chilly day or impress your friends at a dinner party, this recipe is sure to please.
A Personal Story Behind My Polish Hunter’s Stew Journey
Growing up, my grandmother would make Polish Hunter’s Stew during family gatherings. The aroma wafting through the house would draw everyone into the kitchen, where laughter and storytelling filled the air. Each spoonful reminded me of home and the importance of family traditions. It’s not just a meal; it’s a celebration of heritage, and I am excited to share this recipe with you, hoping it brings the same joy to your table.
What Makes This Polish Hunter’s Stew Recipe Special?
This recipe stands out due to its rich combination of flavors and textures. The use of various meats, including bacon and Polish sausages, adds depth, while the sauerkraut provides a tangy contrast. What truly makes this dish unique is the inclusion of dried porcini mushrooms and prunes, which enhance the umami flavor profile. Plus, it’s a slow-cooked meal that allows all the ingredients to meld beautifully, resulting in a stew that’s perfect for any occasion.
The Full Polish Hunter’s Stew Recipe
Ingredients
- 1.75 oz (50g) dried porcini mushrooms
- 1 cup (250ml) boiling water
- 6 strips thick-cut bacon, diced
- 1 lb (450g) beef, cubed
- 4 Polish Kabanos sausages, cut into small pieces
- 3 tbsp vegetable oil
- 2 onions, diced
- 1 small white cabbage, cored and shredded
- 6 cups (900g) raw organic sauerkraut, drained
- 10 stoned prunes, halved
- 2 tbsp tomato paste
- 3 bay leaves
- 1 tbsp caraway seeds
- ½ tsp allspice or 4 allspice berries
- 3 juniper berries (optional)
- 2 cups (480ml) Polish beer or dry red wine (or more stock)
- 1 cup (240ml) beef stock (low-sodium)
- Salt and pepper to season
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- Place the dried mushrooms in a measuring jug and pour in the boiling water. Set aside to hydrate, which will add wonderful flavor to your stew.
- In a large casserole or saucepan, pan-fry the diced bacon over medium heat until it’s slightly crispy. This will render out the fat and infuse the dish with a smoky flavor.
- Add the diced Kabanos sausages to the pan and cook for about 10 minutes, stirring occasionally until lightly browned. Using a slotted spoon, transfer the mixture to a slow cooker.
- In the same pan, brown the cubed beef in batches with a little vegetable oil to prevent sticking. Ensure the beef is well-seared for maximum flavor before transferring it to the slow cooker.
- Cook the diced onions in the pan for about 5 minutes until translucent. Then, add the shredded cabbage and cook for another 5 minutes. If the pan gets too dry, add a splash of the reserved beer or stock to keep it moist. Transfer this mixture to the slow cooker.
- Add the halved prunes, hydrated porcini mushrooms with their liquid, drained sauerkraut, tomato paste, bay leaves, caraway seeds, allspice, juniper berries (if using), beer, and beef stock to the slow cooker. Stir everything well to combine.
- Cover the slow cooker and cook on LOW for 8-10 hours or overnight. The longer it cooks, the better the flavors meld together, creating a rich and hearty stew. Stir occasionally if possible.
- Once done, remove the bay leaves and adjust the seasoning with salt and pepper to taste. Serve hot with crusty rye bread or over fluffy mashed potatoes for a comforting meal.
Serving Suggestions and Variations for Polish Hunter’s Stew
This stew is delightful on its own, but you can enhance your dining experience with some serving suggestions. Pair it with a slice of homemade rye bread to soak up the delicious broth or serve it over creamy mashed potatoes for a filling meal. You can also add a dollop of sour cream on top to add a tangy richness. For a vegetarian version, consider omitting the meats and adding hearty vegetables like mushrooms, carrots, and potatoes instead, along with vegetable stock.
Frequently Asked Questions About Polish Hunter’s Stew
Can I make this stew in advance?
Absolutely! This stew tastes even better the next day as the flavors deepen. Just store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Can I use different meats?
Yes, you can mix and match meats according to your preference. Just remember that using a combination of beef and pork provides a richer flavor.
Is Polish Hunter’s Stew gluten-free?
Yes, as long as you ensure that the sausage and any other added ingredients are gluten-free, this dish can be enjoyed by those with gluten sensitivities.
Polish Hunter's Stew
Equipment
- Slow Cooker For best results, use a programmable slow cooker.
- Large Casserole or Saucepan To brown the meats and vegetables.
Ingredients
Main Ingredients
- 1.75 oz dried porcini mushrooms
- 1 cup boiling water
- 6 strips thick-cut bacon
- 1 lb beef
- 4 pieces Polish Kabanos sausages
- 3 tbsp vegetable oil
- 2 medium onions
- 1 small white cabbage
- 6 cups raw organic sauerkraut
- 10 pieces stoned prunes
- 2 tbsp tomato paste
- 3 pieces bay leaves
- 1 tbsp caraway seeds
- 0.5 tsp allspice
- 3 pieces juniper berries
- 2 cups Polish beer or dry red wine
- 1 cup beef stock
- Salt and pepper to season
Instructions
- Place the dried mushrooms in a measuring jug and pour in the boiling water. Set aside to hydrate, which will add wonderful flavor to your stew.
- In a large casserole or saucepan, pan-fry the diced bacon over medium heat until it’s slightly crispy. This will render out the fat and infuse the dish with a smoky flavor.
- Add the diced Kabanos sausages to the pan and cook for about 10 minutes, stirring occasionally until lightly browned. Using a slotted spoon, transfer the mixture to a slow cooker.
- In the same pan, brown the cubed beef in batches with a little vegetable oil to prevent sticking. Ensure the beef is well-seared for maximum flavor before transferring it to the slow cooker.
- Cook the diced onions in the pan for about 5 minutes until translucent. Then, add the shredded cabbage and cook for another 5 minutes. If the pan gets too dry, add a splash of the reserved beer or stock to keep it moist. Transfer this mixture to the slow cooker.
- Add the halved prunes, hydrated porcini mushrooms with their liquid, drained sauerkraut, tomato paste, bay leaves, caraway seeds, allspice, juniper berries (if using), beer, and beef stock to the slow cooker. Stir everything well to combine.
- Cover the slow cooker and cook on LOW for 8-10 hours or overnight. The longer it cooks, the better the flavors meld together, creating a rich and hearty stew. Stir occasionally if possible.
- Once done, remove the bay leaves and adjust the seasoning with salt and pepper to taste. Serve hot with crusty rye bread or over fluffy mashed potatoes for a comforting meal.